Old-Fashioned Southern Spoon Bread

By Diana Rattray 

Updated 10/25/19

 The Spruce

• Total:45 mins
• Prep:15 mins
• Cook:30 mins
• Yield:6 portions (6 servings)

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 14 COMMENTS

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Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.

This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chile pepper or herbs.

Ingredients

• 3/4 cup cornmeal (stone or water ground, if possible)
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted butter
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder

Steps to Make It

1. Gather the ingredients.

   
2. Preheat the oven to 350 F.
3. Grease an 8-inch square baking dish or 1 1/2-quart casserole.

   
4. Combine cornmeal and salt in a mixing bowl (do not add the baking powder until step 7).

   
5. Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.

   
6. Whisk the milk into the cornmeal mixture.

   
7. In a small bowl, beat the eggs thoroughly. 

   
8. Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.

   
9. Turn the batter into the prepared baking dish.

   
10. Bake for about 35 minutes, or until set and lightly browned.

    
11. Serve the spoon bread hot with plenty of butter.

    

Recipe Variations

Peach Bread Pudding:

Peach Bread Pudding:

Ingredients

• 4 cups torn French bread
• 2 to 2 1/2 cups canned peaches (undrained)
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 1 1/4 cups hot water
• 4 tablespoons butter (melted)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon

Steps to Make It

1. Gather the ingredients.
2. Preheat oven to 325 F.
3. Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole.
4. Put the torn bread pieces in a medium bowl. Set aside.
5. Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside. 
6. In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk.
7. Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, melted butter, vanilla, and cinnamon.
8. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
9. Turn the mixture into the prepared baking dish.
10. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
11. Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.
12. Cover the pudding and store leftovers in the refrigerator.

Brazillian Peach Dessert

Ingredients

4 h 40 m10 servings323 cals

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• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 (15 ounce) can peaches, drained and syrup reserved

• 1 cup pitted prunes
• 1 (12 ounce) package ladyfingers
• 1 cup milk

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Directions

Add a notePrint

• Prep
  30 m
• Cook
  10 m
• Ready In
  4 h 40 m

1. Line a 10-inch square baking dish with plastic wrap.
2. Combine condensed milk and lemon juice in a bowl and mix well until creamy. Set lemon cream aside.
3. Slice 1 peach and set aside to use as decoration. Cut remaining peaches into small cubes.
4. Measure out 1 cup of peach syrup and pour into a saucepan. Add prunes and bring to a simmer over medium-low heat. Simmer for 5 minutes.
5. Combine remaining peach syrup and milk in a shallow bowl. Dip ladyfingers into syrup mixture and layer into the bottom of the prepared baking dish. Add a layer of peaches followed by a layer of prunes. Pour 1/2 the lemon cream evenly on top. Add another layer of soaked ladyfingers, followed by peaches and prunes. Top with remaining ladyfingers. Cover with plastic wrap.
6. Refrigerate for 4 hours. Turn out onto a plate. Garnish with reserved peach slices. Serve chilled.

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Nutrition Facts

Per Serving: 323 calories; 7 g fat; 59.1 g carbohydrates; 8.2 g protein; 90 mg cholesterol; 112 mg sodium. Full nutrition